Braised Beef Stew
photo by CountryLady
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 4 -6 tablespoons oil
- 1⁄2 cup flour
- salt and pepper
- 2 lbs beef, cut in cubes
- 2 tablespoons fresh garlic, minced
- 1 large onion, cut lenghwise into eighths
- 1 teaspoon dried chili pepper flakes (or to taste)
- 1⁄4 cup tomato paste
- 2 (10 ounce) cans beef broth, good quality (or use consomme)
- 1 cup dry red wine (optional)
- 1 (28 ounce) can diced tomatoes (with juice)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional)
- 2 teaspoons dried thyme
- 1 large bay leaf (or 2 small)
- salt and pepper
- 2 tablespoons Dijon mustard (optional)
- 2 carrots, cut in 1 inch chunks
- 1⁄2 lb small potato, scrubbed and quartered
- salt and pepper
directions
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
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Reviews
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I just made this recipe after reading the many posted to Food.com. I have often turned to Kittencal's recipes--I have always had great success with her postings--thanks for all of your contributions, Kittencal! This one is an absolute keeper. Loved the flavor, the heartiness of this stew was perfect on a cold, rainy evening for supper. I made it as is, except I did not use the vinegar, I added chunks of celery, and I only had one can of beef broth so I made up the difference using Better than Boullion Beef Roasted Beef Base to make a broth. I used a Cabernet that I had available (Wente Southern Hills), which was great to drink as the stew cooked! I only had red onion, so I used that, which was just fine. I just love this recipe, and will make this one again and again.
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Hi KittenCal; This recipe is awesome. I added some fresh mushrooms and celery near the end of the cooking. This is the only change that I made, the rest remained the same. The spices and the sauce were super-great, suite my palate perfectly. Served this over a nice fresh Portuguese Bun and just as an added touch, I had 2 glasses of my own Special Wine, ROSSO GRANDE. What a way to end a great dinner. Thank you so much for sharing. "Uncle Bill"